Locro Paraguayo

Locro Paraguayo is a flavorful and hearty soup with deep cultural roots in Paraguay, as well as in neighboring Argentina and Uruguay, each with its own variation.

This rich, comforting dish combines beef, hominy, garlic, bell peppers, tomatoes, onions, and other traditional spices.

It's enjoyed year-round but is especially popular during the colder months. Whether you're looking to warm up on a chilly night or craving a bold, substantial meal, this Locro Paraguayo recipe is sure to satisfy.

🛒Ingredients You’ll Need

• Beef Bone-in Short Ribs & Osso Buco: These cuts give the broth a rich, hearty flavor while making the meat tender and flavorful.
• Onions & Garlic: Classic aromatics that build a savory, fragrant base, giving depth.
• Carrots: They add a bit of natural sweetness and texture.
• Acorn Squash & Sweet Potatoes: These veggies bring a comforting sweetness and help thicken the broth, making the stew more filling.
• Tomatoes: A touch of acidity from the tomatoes brightens the flavors, adding a slight tang that lifts the dish.
• Bell Peppers: These bring sweetness.
• Knorr Beef Flavor Bouillon: This gives the broth a deeper, beefier flavor, intensifying the richness without needing much extra seasoning.
• Corn on the Cob & Frozen Corn Kernels provides a natural sweetness and texture.
• Olive Oil: Used for searing the meat and vegetables, it helps develop deeper, more robust flavors in the stew.
• Dried White Corn (Hominy): A staple in traditional stews like Puchero, adding a chewy texture and making the dish heartier.
• Cilantro & Green Onion: Fresh herbs that brighten up the dish at the end, adding a vibrant, fresh touch to balance the richness.

See the recipe card for quantities.

👩‍🍳How to Make Locro Paraguayo

Note: Full instructions are provided in the recipe card below.

1. Rinse and Soak the Hominy:
2. Soak the dried hominy with 1 tablespoon of lime juice in water for at least 3 to 4 hours or overnight. Drain and set aside.
3. Sear the Meat:
4. Heat olive oil in a large pot over medium-high heat. Brown the ribs and osso buco, about 10 minutes.
5. Cook the Vegetables:
6. Add tomatoes, onion, poblano pepper, garlic, carrots, red pepper flakes, and beef bouillon. Cook until softened, about 10 minutes.
7. Add Hominy and Water:
8. Stir in the soaked hominy and enough hot water to cover. Bring to a boil, then simmer for 1 hour until meat and hominy are tender.
9. Add Remaining Vegetables:
10. Add squash, corn, and sweet potatoes. Cook until softened.
11. Finish and Serve:
12. Simmer for 30 more minutes until the desired consistency is reached. Stir in cilantro and green onion. Serve with lime wedges and cooked yuca.

🍽️Serving Suggestions 

Serve Puchero hot with lime wedges and a side of cooked yuca. For extra heat, add hot sauce or ají.

Related Recipes:

• Beef Bone soup
• Southwestern Corn Chowder
• Chicken noodle soup
• Pumpkin Soup
• Vori Vori De Pollo
• Lentil soup

📖 Recipe

Easy Locro

BY Camila Benitez

Locro Paraguayo is a hearty and flavorful soup that is a beloved staple in Paraguay and is also popular in neighboring countries such as Argentina and Uruguay. This traditional dish is made with various ingredients, such as beef, vegetables, and hominy, and is typically seasoned with garlic, chili peppers, and other spices.

Locro Paraguayo is often served on special occasions such as festivals and family gatherings and is a source of pride and tradition in Paraguayan culture. This warm and comforting stew is perfect for cold winter nights or whenever you're ready for a hearty and flavorful meal.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Paraguayan

Servings 12

Tools

• Cutting board
• Large Pot
• Measuring cups

Ingredients

  

1x2x3x

• ▢ 500 g Beef Bone-in short ribs
• ▢ 500 g Osso Bucco
• ▢ 2 large onions , finely chopped
• ▢ 7 large cloves garlic , finely chopped
• ▢ 6 carrots , peeled and cut into 1-inch rounds
• ▢ 250 g acorn squash , peeled, seeded, and cut into 1-inch pieces
• ▢ 2 large sweet potatoes or baking potatoes , peeled and cut into 1-inch chunks.
• ▢ 5 large tomatoes , chopped
• ▢ 2 large Poblano pepper or bell pepper , chopped
• ▢ 2 Tablespoons Knorr Beef Flavor Bouillon , to taste
• ▢ kosher salt to taste
• ▢ 1 tablespoon red paper flakes
• ▢ 5 cups hot water , as necessary for desired consistency
• ▢ 2 corn on the cob , halved
• ▢ 200 g frozen corn kernels
• ▢ 2 to 4 tablespoons Olive oil , as needed
• ▢ 16 oz/457g dried white corn *Hominy*
• ▢ 1 bunch cilantro , chopped
• ▢ 1 bunch green onion , chopped

Get ingredients with

Instructions

 

• In a large bowl, add the dried hominy "Locro" with 1 tablespoon of fresh lime juice; let it be soaked overnight. Drain soaked hominy and put in a large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour. Drain and set aside.
• Heat the olive oil in a large pot. Sear the ribs and osso buco in batches over medium-high heat, occasionally stirring, for 10 minutes until browned all over. Add the tomatoes, onion, poblano pepper, garlic, carrots, red pepper flakes, and beef bouillon, and cook over medium heat, occasionally stirring, for 10 minutes, until the vegetables start to brown.
• Stir in the hominy ''Locro", squash, corn, ear corn, sweet potatoes, and hot water (add enough water to cover the beef and vegetables). Bring the mixture to a boil and then simmer just below boiling point, constantly stirring for about 1 hour more, until meat is tender and hominy grains have softened and burst.
• Taste and adjust season, if necessary; Cover, and continue simmering for 30 more minutes or until desired consistency. Turn the heat off and stir in cilantro and green onion. Serve the hot Locro with lime wedges and cooked yuca.

Notes

How to Store & Re-Heat

To store: Allow it to cool to room temperature and then transfer it to an airtight container. It can be stored in the refrigerator for 3-4 days.

To reheat: Transfer the Locro to a pot and heat over medium heat until it is heated. If it is too thick, add some water or broth to thin it out.

• Reheat in the microwave: Transfer the Locro to a microwave-safe container and heat for 1-2 minutes, occasionally stirring, until heated.
• Adjust seasoning: Taste the Locro as it reheats and adjust the seasoning as necessary. You may need to add more salt or spice to liven up the flavors.

Make-Ahead

You can cook the Locro 2-3 days in advance and store it in the refrigerator until ready to serve. The flavors will have more time to meld together, resulting in a more flavorful soup. Allow the Locro to cool to room temperature and transfer it to an airtight container. Store it in the refrigerator until ready to reheat and serve. When reheating the Locro, add some liquid to thin it out if necessary. Adjust the seasoning and add more salt or spice to liven up the flavors.

Add fresh cilantro and green onions to the Locro before serving to add a fresh, bright flavor. Locro pairs well with a crusty bread or cornbread slice. You can use the bread to soak up the flavorful broth. When making Locro ahead of time, be careful not to overcook the vegetables. They will continue to cook and soften as the soup sits, so be sure to cook them until they are just tender and still have some bite to them.

Nutrition Facts

Easy Locro

Amount per Serving

Calories

226

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.001

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

49

mg

16

%

Sodium

 

354

mg

15

%

Potassium

 

812

mg

23

%

Carbohydrates

 

24

g

8

%

Fiber

 

5

g

21

%

Sugar

 

8

g

9

%

Protein

 

17

g

34

%

Vitamin A

 

11271

IU

225

%

Vitamin C

 

31

mg

38

%

Calcium

 

61

mg

6

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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